Chicken Cordon Bleu Pasta

The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted chicken purchased in the meat department to speed things up.


4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 587
Caloriesfromfat 25 %
Fat 16.5 g
Satfat 8.5 g
Monofat 4 g
Polyfat 1.3 g
Protein 48.6 g
Carbohydrate 59.7 g
Fiber 3.6 g
Cholesterol 146 mg
Iron 3.9 mg
Sodium 731 mg
Calcium 593 mg


8 ounces uncooked medium egg noodles
1/4 cup all-purpose flour
2 cups fat-free milk, divided
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) shredded Jarlsberg cheese
2 cups chopped roasted skinless, boneless chicken breasts
1 cup frozen peas, thawed
1 cup (4 ounces) diced lean deli ham
1/4 teaspoon black pepper


Cook noodles according to package directions, omitting salt and fat.

While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

David Bonom and Cynthia De Persio,

Cooking Light

November 2003
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